RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	8.842
Energy (kCal)	121.1133
Carbohydrates (g)	4.2477
Total fats (g)	7.4146
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0850
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0630
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3660
Tocopherol, beta (mg)	0.0050
Lactose (g)	4.1073
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.7024
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4832
Proline (g)	0.5089
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1515
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	18.3593
Copper, Cu (mg)	0.0563
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9459
Total lipid (fat) (g)	7.4146
Vitamin K (phylloquinone) (g)	0.3940
Cholesterol (mg)	194.1333
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.8133
Phytosterols (mg)	0.0000
Folate, total (g)	27.5667
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	401.7600
Energy (kcal)	121.1133
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2575
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.2923
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5965
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	14.1333
Fatty acids, total saturated 16:0 (g)	1.7898
Carbohydrate, by difference (g)	4.2477
Vitamin D (IU)	42.6267
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8841
Tyrosine (g)	0.3788
Potassium, K (mg)	176.3600
Fatty acids, total saturated 12:0 (g)	0.0626
Vitamin A, RAE (g)	117.4133
Serine (g)	0.6400
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4726
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.2581
Histidine (g)	0.2318
Isoleucine (g)	0.4681
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1099
Water (g)	109.7541
Fatty acids, total saturated 8:0 (g)	0.0630
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	5.6933
Sodium, Na (mg)	105.9733
Iron, Fe (mg)	0.8994
Energy (kJ)	507.7133
Ash (g)	1.0749
Caffeine (mg)	0.0000
Glycine (g)	0.2664
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8751
Fatty acids, total polyunsaturated (g)	1.1141
Vitamin E (alpha-tocopherol) (mg)	0.5819
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1143
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0610
Vitamin D (D2 + D3) (g)	1.0813
Vitamin D3 (cholecalciferol) (g)	1.0813
Lysine (g)	0.6707
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.0699
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0574
Folate, food (g)	27.5667
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	2.4894
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	158.5307
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.0799
Vitamin B-12 (g)	0.8110
Calcium, Ca (mg)	119.9067
Fatty acids, total saturated 10:0 (g)	0.0640
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4545
Glutamic acid (g)	1.4123
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	116.6000
Leucine (g)	0.7862
Folate, DFE (g)	27.5667
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1160
Threonine (g)	0.3870
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.0173
Protein (g)	8.8420
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3659
Betaine (mg)	0.6380
Phosphorus, P (mg)	167.3200
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Remove crusts from bread. | 2. Place one slice on top of the other and cut the sandwich in half, making certain that the cut edges match exactly. | 3. Preheat oven to 325°F. | 4. Beat egg, milk and salt. | 5. Dip sandwich in mixture and let soak until all of the liquid is absorbed. | 6. Meanwhile, heat a shallow fry pan, add a bit of butter or oil and toast sandwich well on each side. | 7. Transfer to a cookie sheet. | 8. Bake for 15 minutes exactly and serve immediately. | 9. The French toast will be light and puffy. | 10. Some people like it with strawberry jam, my preference is a dollop of yogurt and a drop of apricot conserve. | 11. NOTE: The above recipe serves only one person. | 12. Do the above recipe for each person being served. | 13. What's Cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread	2	slices	-	-	-	-
egg	1		71.5	0.36	6.28	4.755
milk	1/3	cup	49.6133	3.8877	2.562	2.6596
salt	1	pinch	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Foamy French Toast